Mexico | Fish & Seafood | Tomatoes | Braising

Pescado à la Veracruzana

(Mexican fish Veracruz-style)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Fish, white-fleshed boneless filets 2 pounds
Limes juice only 2 each
Salt 1 teaspoon
 
Oil 2 tablespoons
Onion sliced 1 each
Garlic minced 2-3 cloves
 
Tomatoes peeled, seeded & chopped 3 cups
Stock or water 1 cup
Green olives pitted, sliced into rounds 1/3 cup
Parsley minced 3 tablespoons
Oregano, dried 2 teaspoons
Bay leaf 1 each
Capers (opt.) rinsed, drained 1 tablespoon
Jalapeños, pickled (opt.) sliced into rounds 2-3 each
Cinnamon, stick or ground (opt.) 1 each or 1/2 teaspoon
Cloves (opt.) 2-3 each
Salt & pepper to taste

METHOD

Basic Steps:  Marinate → Sauté → Simmer
  1. Marinate the fish in the lime juice and salt for 30 minutes to an hour.
  2. While fish is marinating, heat oil over medium flame in a large pot or skillet. Add onions and sauté until almost translucent. Add garlic and continue sautéing about 1 more minute.
  3. Add remaining ingredients except the fish, reduce heat to low and simmer for 10-15 minutes to meld flavors and reduce sauce somewhat. Season to taste with salt and pepper.
  4. Add fish filets and cover them with some of the sauce. Reduce heat to low, cover and simmer till fish is cooked through, 8-12 minutes. Serve with rice.

VARIATIONS

  • Red snapper is the fish most commonly used for this dish, but any firm white fish fillet will do.

NOTES

  • Pescado à la Veracruzana is one of the most famous dishes of Veracruz on the Caribbean coast of eastern Mexico. The ingredients and seasonings show a strong Spanish influence.
  • Be careful how much salt you add to this dish. The olives and capers will add their own salt to the sauce, and it is easy to overdo it. Wait until the sauce has simmered for a while before you season it.